This recipe can be made ovo-vegetarian or omnivore. Following is the basic recipe with chicken stock.
Heat the stock and simmer the scallions for about 3 minutes. In a slow, thin stream, add the egg to the gently simmering stock and gently stir so that threads of egg form. Serve immediately. Variations:
- Use a vegetarian broth.
- Add one thinly sliced shiitake mushroom per serving.
- Add seaweed, re-hydrated according to the package directions.
- Add 4 tablespoons diced tofu.
- Flavor it with tamari or sesame oil.